Ropa Vieja is a very traditional Cuban entrée. The name literally means “old clothes,” which is what the beef looks like after it is shredded. It is an incredibly flavorful entrée that is often served with sliced plantains sautéed in butter.
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6 cups water
1 1/2 pounds flank steak
1 medium onion, quartered
1 large carrot, peeled, cut into 1 pieces
1 bay leaf
2 tablespoons Land O Lakes® Butter
1 medium (1 cup) green bell pepper, coarsely chopped
1 medium (1/2 cup) onion, coarsely chopped
2 teaspoons chopped fresh garlic
1 (15-ounce) can chunky tomato sauce
3 tablespoons red wine, if desired
1/2 teaspoon ground cumin
1/2 teaspoon salt
Hot cooked rice
Combine all beef ingredients in 4-quart saucepan. Cook over medium-high heat 10-12 minutes or until water comes to a boil. Reduce heat to low. Cook 45-60 minutes or until flank steak is tender. Remove beef from water; reserve 1 cup broth. Let beef stand 10 minutes or until cool enough to handle. Shred beef into 2-inch pieces with forks.
Meanwhile, melt butter in 12-inch skillet until sizzling; add bell pepper, 1/2 cup chopped onion and garlic. Cook over medium-high heat 8-10 minutes or until vegetables are softened. Add reserved broth and all remaining sauce ingredients.
Continue cooking 3-5 minutes or until mixture comes to a boil. Add shredded beef. Reduce heat to low. Cook, stirring occasionally, 15 minutes or until flavors are blended. Serve over rice.
Use the extra broth created in this recipe as homemade stock. Cool completely. Pour into ice cube tray. Freeze until firm. Remove from tray; place into resealable plastic freezer bag.